摘要
可溶性糖是糯玉米食味品质的重要指标,它直接决定了鲜食糯玉米的甜度,并且影响了糯玉米鲜果穗食味品质的优劣。本文以适时采收的糯玉米鲜穗为试验材料,用蒽酮-硫酸法测定了有苞叶和无苞叶糯玉米鲜果穗在常温/低温处理条件下、不同贮藏时间段籽粒的可溶性糖含量变化,为糯玉米鲜果穗的贮藏保鲜及适时加工等提供理论依据。
As the key taste quality index of waxy maize, the soluble sugar directly determines the sweetness and affects the palatability of waxy maize. In this paper, the fresh ears of waxy maize were harvested timely as the experimental materials, and the anthrone-sulfuric acid method was used to determine the changes of soluble sugar content of the fresh ears with bract or without bract under the room temperature or low temperature in different storage time, respectively. These results can provide theoretical basis for the storage and timely processing of fresh ears of waxy maize.
出处
《天津农学院学报》
CAS
2013年第2期22-24,共3页
Journal of Tianjin Agricultural University
基金
天津市科委资助项目"专用鲜食糯玉米新品种选育及其产业化研究"(08ZCKFNC01300)
关键词
糯玉米
鲜果穗
籽粒
可溶性糖
waxy maize
fresh ear
kernel
soluble sugar
